How To Make Turkey Scaloppine with Tomatoes and Capers
This turkey scaloppine is gently simmered in a rich and sweet white-wine tomato sauce, and tossed in with salty capers, for a filling dinner meal!
Serves:
Ingredients
- 2tbspcooking oil
- 4turkey cutlets,(about 1¼ lbs in all)
- ½tspsalt
- ¼tspfresh ground black pepper
- 1cupflour
- 1cupdry white wine
- ½cupchicken broth,low sodium, canned
- ½tspdried marjoram
- ½cuptomatoes in thick puree,canned, crushed
- 1tbspbutter
- 2tbspcapers
Instructions
-
In a large nonstick frying pan, heat the oil over moderately high heat.
-
Season the turkey with ¼ teaspoon of the salt and the pepper. Dredge the turkey in the flour and then shake off any excess.
-
Cook the cutlets for 1 to 2 minutes per side, until just done. Remove from the pan and cover loosely with foil to keep warm.
-
Decrease the heat to moderate. Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan, for 1 minute. Add the broth and marjoram and simmer for 2 minutes longer.
-
Stir in the tomatoes, butter and the remaining ¼ teaspoon of salt. Simmer for about 4 minutes until starting to thicken. Stir in the capers.
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Spoon the sauce over the scaloppine, serve, and enjoy!
Nutrition
- Calories:Â 3819.58kcal
- Fat:Â 169.56g
- Saturated Fat:Â 45.74g
- Trans Fat:Â 0.14g
- Monounsaturated Fat:Â 65.61g
- Polyunsaturated Fat:Â 39.89g
- Carbohydrates:Â 27.53g
- Fiber:Â 1.28g
- Sugar:Â 1.64g
- Protein:Â 499.94g
- Cholesterol:Â 1480.13mg
- Sodium:Â 1775.29mg
- Calcium:Â 312.11mg
- Potassium:Â 6383.01mg
- Iron:Â 27.96mg
- Vitamin A: 78.34µg
- Vitamin C:Â 2.84mg
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